Vegan Avocado ice cream smores | Avocado Recipes

Prep15 mins
Serves4

Ditch the dairy for this deliciously rich and creamy dessert. GEM^® avocados are naturally creamier and smoother than a regular avocado, meaning less need for the dairy. If you don’t have an ice cream maker, the recipe still works well, but the result won’t be as smooth and will be more like soft serve.

Ingredients

1 GEM^® avocado, peeled and stone removed
125g caster sugar
1 small vanilla pod, seeds scraped or ¾ tsp vanilla bean paste
2 tsp cornflour, mixed with 1tbsp of cold water until smooth
550ml almond milk
90g cashews, soaked overnight in cold water
Juice ½ lemon
Juice ½ a lime

Method

Put the sugar and vanilla in a small saucepan with 3 tbsp water and gently heat until dissolved.
Mix the cornflour with 1 tbsp cold water until smooth. Add the cornflour mixture and the almond milk to the dissolved sugar and heat until slightly thickened and very warm, but not boiling – the mixture should coat the back of the spoon. Set aside to cool.
Drain the cashews then add to a blender (a nutribullet or similar works well) along with 4 tbsp of the almond milk mixture. Blend until very smooth. Add the lemon and lime juices plus the GEM^® avocado flesh and blend again until silky smooth – you may need a little more almond milk to get it moving.
Mix the blended GEM^® with the rest of the cooled almond milk until well combined (it may not all fit in your blender so mix in a bowl). If you have an ice cream machine, add the mixture and churn for 45 minutes then freeze for 1 hour. If you don’t have an ice cream machine, pour the mixture into a narrow tall container and freeze for 1 hour then mix vigorously every hour for 5 hours – a stick blender works well for this.
Serve and enjoy.

Tip:

For a delicious treat, serve the ice cream sandwiched between 2 vegan cookies with a few vegan sugar strands.